Compare prices

Tip

Pitta crisps

Heat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.

Tip

Tip

I like to use
Belazu Rose
Harissa (in jars
from delis and
supermarkets)
which is
relatively mild
but with a
complex flavour.
Some tubes of
North African
harissa can be
explosively hot
– use extra
tomato purée
and olive oil
to lighten.

Method

Put three-quarters of the chickpeas in a
food processor with 3 tbsp olive oil, garlic
and half a cupful of water. Blitz until smooth,
adding a little more water if necessary to
make a thick cream consistency. Add the
rest of the chickpeas, then whizz again
for a few secs until nobbly. Season with
salt and a good squeeze of lemon juice.

Mix together the harissa and tomato
purée with the rest of the olive oil. Drizzle
over the houmous to serve.

Ads by Google

Comments, questions and tips

Comments

This went down a storm at a dinner party recently. I actually ended up making it with one tin of chickpeas and one of butter beans by mistake- a bit wetter than ideal, but turned out otherwise fine. The harissa was great and v fiery. Served it with pitta and crudites.

I used only 1 can of chick peas - a light lunch for 2 - plenty for us. I used North African harissa from a tube - added a little to taste as it is very strong. Only other thing added were toasted cumin seeds. Think of this as a "Chick Pea Dip" rather than houmous. I can't buy tahini in shops where I live so I'm used to chick pea dips without it.

This worked extremely well for me and friends ask me to make it again and again. I did add a couple of tablespoons tahini (as per one of Delia's recipes) and a bit more lemon juice and salt. I did it just with 1 tin of chickpeas and still had plenty to fill 2 ramekin dishes.

If you're looking for more of a shop bought taste, try adding a teaspoon of unrefined brown sugar (sugar is always the magical ingredients in store bought items ) Also,only use 1 1/2 tablespoons of the harissa paste (I use Harissa by Sainsburys in the little jar)
I find this is the nearest taste to their shop sold version that sadly they have stopped making!
And finally, the squeezed juice of a wholelemon and plenty of pepper and Lo salt (its always the seasoning that makes the difference)
Hope that helps

Reader offer: £10 off craft beer

Reader Offer: Delicious meals for £17.49

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.